Mary Berry Carrot and Swede Puree

This one’s been a sleeper hit at my dinner table. It looks humble—just carrots and swede—but somehow ends up stealing the show. I first made it on a Sunday roast day, thinking it would be a “just in case” side. Turned out, everyone reached for seconds of this before they even touched the roasties.

I did mess it up once by overboiling it until the veg were soggy and bland. Not ideal. But I’ve since learned the trick: even chunks, just-tender, and blend while hot. The result is a light, buttery mash that’s earthy, sweet, and just smooth enough.

WHY THIS ONE WORKS SO WELL

Swede and carrot sound simple, but together they bring this buttery balance—sweet, nutty, and a little peppery. Mary keeps the seasoning minimal, which lets the vegetables shine. Adding butter and just a touch of nutmeg? That’s the part that lifts it from basic mash to something you’d happily serve with lamb or Christmas dinner.

INGREDIENTS + WHY THEY MATTER

Swede (1kg) – Earthy and mild. Chop it small so it softens at the same rate as the carrots.
Carrots (500g) – Bring sweetness and colour. They lighten the purée beautifully.
Butter (55g) – Adds richness and gloss. I’ve tried margarine—it doesn’t compare.
Nutmeg (½ tsp, grated) – Subtle warmth. Freshly grated makes a difference.
Salt and Pepper – Balance the sweetness. Taste and season just before serving.

MAKING IT YOURS (WITHOUT RUINING IT)

Add parsnip to the mix if you want a sweeter twist.
Swap butter for olive oil if you’re going dairy-free (though it loses some richness).
Add a spoon of cream or crème fraîche for a silkier purée.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Purée turned watery	Overcooked the veg	Boil until just tender, not soft
Flavour fell flat	Didn’t season enough	Always salt after blending too
Texture was lumpy	Blended too soon or uneven cuts	Cut veg evenly and blend while hot

HOW TO MAKE MARY BERRY’S CARROT AND SWEDE PURÉE

1. Bring a large pan of salted water to the boil.
2. Add the swede and carrots (cut into 2cm chunks). Boil for about 10 minutes, or until just tender.
3. Drain well and transfer to a food processor.
4. Add butter and nutmeg, then season with salt and pepper.
5. Blend until smooth (about a minute). Taste and adjust seasoning if needed.
6. Serve hot as a comforting side.

TIPS FROM MY KITCHEN

I cut everything to exactly 2cm chunks—it makes the timing spot-on.
I always blend while the veg are still hot—the texture comes out smoother.
I keep a pinch of extra nutmeg handy and add more at the end if it needs it.

STORAGE + SERVING

Keeps: 3 days in the fridge, sealed.
Freezes: Up to 3 months in an airtight container.
Reheat: Gently on the hob or microwave with a splash of milk or butter.
Serve With: Sunday roast, sausages, lamb chops—or even just a fried egg on top.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes—just reheat gently with a bit of butter or milk to bring it back to life.

Q: Can I mash instead of blending?
A: You can, but it’ll be rustic and a bit chunky. For smoothness, a food processor or stick blender works best.

Q: Can I use frozen carrots or swede?
A: I’ve tried it—fresh gives better flavour, but frozen can work if you’re in a pinch. Just drain very well after cooking.

Q: What’s a good substitute for nutmeg?
A: Ground coriander adds a different warmth, or just leave it out for a purer veg flavour.

Try More Recipes:

• Mary Berry Carrot And Walnut Cake
• Mary Berry Carrot And Orange Loaf
• Mary Berry Carrot Cake Traybake